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Qualities Of Food

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Qualities Of Food

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Author : Mark Harvey
language : en
Publisher: Manchester University Press
Release Date : 2004

Qualities Of Food written by Mark Harvey and has been published by Manchester University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Social Science categories.

In this book, the complexity and the significance of the foods we eat are analyzed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption.

Qualities Of Food

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Author : Mark Harvey
language : en
Publisher: Manchester University Press
Release Date : 2013-08-06

In this book, available for the first time in paperback, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgements about taste? How do such judgements come to be shared by groups of people? What social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of Food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.

Quality Of Fresh And Processed Foods

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Author : Fereidoon Shahidi
language : en
Publisher: Springer
Release Date : 2003-12-31

Quality Of Fresh And Processed Foods written by Fereidoon Shahidi and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-12-31 with Technology & Engineering categories.

Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.

Computer Vision Technology For Food Quality Evaluation

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Author : Da-Wen Sun
language : en
Publisher: Elsevier
Release Date : 2011-04-28

Computer Vision Technology For Food Quality Evaluation written by Da-Wen Sun and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-28 with Technology & Engineering categories.

The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source. · Discusses novel technology for recognizing objects and extracting quantitative information from digital images in order to provide objective, rapid, non-contact and non-destructive quality evaluation. · International authors with both academic and professional credentials address in detail one aspect of the relevant technology per chapter making this ideal for textbook use· Divided into three parts, it begins with an outline of the fundamentals of the technology, followed by full coverage of the application in the most researched areas of meats and other foods, fruits, vegetables and grains.

Nondestructive Evaluation Of Food Quality

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Author : Shyam N. Jha
language : en
Publisher: Springer Science & Business Media
Release Date : 2010-11-30

Nondestructive Evaluation Of Food Quality written by Shyam N. Jha and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-11-30 with Science categories.

Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, color and visual spectroscopy, electronic nose and tongue, computer vision (image analysis), ultrasound, x-ray, CT and magnetic resonance imaging are some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field.

Food Quality And Consumer Value

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Author : Monika J.A. Schröder
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-09

Food Quality And Consumer Value written by Monika J.A. Schröder and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-09 with Technology & Engineering categories.

Consumer markets for foods and beverages in developed countries are well supplied and highly fragmented. Yet, the question being asked is how close retailers actually come to fulfilling their customers' requirements. The concept of consumer value is one of the main pillars underpinning the theory of market differentiation. This book takes an interdisciplinary approach to the analysis of satisfaction in relation to the consumption of food, with both food science and consumer science playing central parts. It approaches food quality from both the technical and the consumer satisfaction perspectives, and assesses the roles of management and regulatory tools in delivering food quality for all. Each area is discussed in detail, using the appropriate technical terminology, but keeping the text accessible to readers from both academic traditions, as well as to non-specialist readers.

The Microbiological Quality Of Food

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Author : Antonio Bevilacqua
language : en
Publisher: Woodhead Publishing
Release Date : 2016-12-01

The Microbiological Quality Of Food written by Antonio Bevilacqua and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-01 with Technology & Engineering categories.

The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish. The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food. Provides in-depth coverage of the different spoilers which cause the deterioration of foods, including less common spoilers not covered in other publications Includes dedicated chapters covering the spoilage of specific products, making this book ideal for those working in the food industry Presents a framework for future research in the area of foodborne spoilers

Techniques To Measure Food Safety And Quality

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Author : Mohidus Samad Khan
language : en
Publisher: Springer Nature
Release Date : 2021-09-22

Techniques To Measure Food Safety And Quality written by Mohidus Samad Khan and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-22 with Technology & Engineering categories.

This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D – Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.

Textural Characteristics Of World Foods

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Author : Katsuyoshi Nishinari
language : en
Publisher: John Wiley & Sons
Release Date : 2019-12-24

Textural Characteristics Of World Foods written by Katsuyoshi Nishinari and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-12-24 with Technology & Engineering categories.

A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

Handbook Of Indices Of Food Quality And Authenticity

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Author : R S Singhal
language : en
Publisher: Woodhead Publishing
Release Date : 1997-07

Handbook Of Indices Of Food Quality And Authenticity written by R S Singhal and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-07 with Business & Economics categories.

The area of food adulteration is one of increasing concern for all those in the food industry. This book compares and evaluates indices currently used to assess food authenticity.

Qualities Of Food

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